Meatless Borsch - cooking recipe

Ingredients

1 chopped onion
1 or 2 shredded carrots
1 or 2 stalks celery, thinly sliced
1 1/2 c. fresh cabbage, shredded
1 small can (8 oz.) sauerkraut
1 can tomato soup (add 1 qt. water)
1/2 stick oleo
salt and pepper to taste
garlic powder to taste
1 (16 oz.) can shredded beets
3/4 c. milk
1 egg
1 Tbsp. flour

Preparation

Melt oleo and put all vegetables in with the tomato soup and water.
Cover and simmer until vegetables are soft, about 1 hour. Add 2 quarts water and shredded beets shoestring style and continue to cook.
Then beat together milk, egg and flour.
Add to soup and simmer for a few minutes (one or two).
Good with or without sour cream.